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vol. 6, nr. 2 (2005)
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Comparison of adulteration indices at evaluating the selected hop products
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Jerzy Jamroz1, Artur Mazurek1, Marek Bolibok1, Wojciech Błaszczak2
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1 Department of Food Quality Evaluation, University of Agriculture, ul. Doświadczalna 48, 20-236 Lublin |
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2 Hops enterprise ,,Chmiel Polski” S.A., ul. Diamentowa 27, 20-471 Lublin |
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vol. 6 (2005), nr. 2,
pp. 353-357
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abstract:
Changes of hop cones and granulates of Magnum and Marynka varieties were deter-mined. The adulteration level was determined using HSI analysis and Wollmer’s method. Comparison of methods for hop adulteration estimation was performed. Higher level of hop adulteration determined with HSI method is a result of its greater sensibility towards changes occurring in hop. Wollmer’s method points out to slower rate of bitter substances transformations in hop.
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keywords:
hop adulteration, HSI, relative adulteration coefficient
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original in:
Polish
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